Teotitlán-Style Black Mole (Mole negro de Teotitlán)
Mole negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family recipes are passed down as heirlooms. Market stands specializing in moles all proclaim that...
Isthmian Red Mole (Mole rojo del Istmo)
Like mole amarillo, mole rojo belongs to the lighter, simpler end of the seven-moles spectrum. This version from the Isthmus of Tehuantepec is one of my favorites for easy preparation and versatile uses. Like all moles, it goes perfectly with pork or chicken and is a...
Reddish Mole (Coloradito)
Reddish Mole (Coloradito) Call it mole coloradito if you want to stand on ceremony but everyone in Oaxaca just says "coloradito." There are many versions, some made with chocolate and some without.Coloradito is unusual among Oaxacan moles in that it is often...
Pancake-like Enchiladas from Sonora (Enchiladas de chorro)
Pancake-like Enchiladas from Sonora (Enchiladas de chorro) A few years ago, we honored Josefina Velasquez de Leon on our Days of the Dead celebrations. It was then that I discovered this recipe for pancake-like enchiladas from my native state of Sonora. They are not...
The many lives of Zarela Martínez
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.